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+ servings

54 Avocado Recipes for Every Meal

rate this recipe:
4.8 from 15 votes
Prep Time: 25 mins
Total Time: 25 mins
Serves 3 to 4
Avocado Vegetable Summer Rolls


  • 6 spring roll rice wrappers, these large ones are best
  • 4 ounces cooked rice noodles, I use these
  • 4 ounces extra-firm tofu, sliced into strips*
  • 1 ripe avocado, sliced
  • 2 ripe peaches or 1 ripe mango, sliced
  • ½ watermelon radish, very thinly sliced, optional
  • Fresh herbs: basil, Thai basil and/or mint
  • Pinches of sesame seeds
  • Tamari and sriracha, optional for serving
  • Basil Coconut Dipping Sauce, in this recipe


  • Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
  • Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.


*I used raw tofu here, you can get baked/flavored tofu if you like. I like Wildwood's baked tofu.